Gin and tonic dip dabs
- Preparation and cooking time
- Total time
- + setting
- A little effort
- Makes 24
Ingredients
- 250g granulated sugar
- ½ tsp cream of tartar
- 2 tsp Sicilian lemon extract
GIN AND TONIC SHERBET
- 150g granulated sugar
- 1 tbsp citric acid, (see notes below)
- 1 tbsp gin and tonic flavouring, (see notes below)
Method
- STEP 1
Put the sugar and cream of tartar in a pan with 100ml water. Heat gently until the sugar is completely melted, then increase the heat and boil until the mixture reaches ‘hard crack’ (about 152C) on a sugar thermometer. Try not to move the syrup around too much, as it can catch around the edges, which will make the syrup turn a little brown. Once hard crack is achieved, remove from the heat and stir in the lemon extract.
- STEP 2
Carefully spoon the sugar into moulds or spoon in blobs onto a silicone mat (see notes below) and push in lolly sticks as quickly as you can. Leave to set for 2 hours until completely set.
- STEP 3
To make the sherbet, put the sugar, citric acid and gin and tonic flavouring into the small bowl of a food processor and whizz. Divide the sherbet between little bags or containers and add a lolly to each.
